What’s for dinner? (Monday)

Starting the week with a delicious, nourishing meal sets the tone for everything that follows. This Monday, I’m sharing a fully vegetarian, dairy-free menu that is both satisfying and full of flavor. Each dish brings out the best of fresh ingredients, simple techniques, and bold combinations.

Tonight’s menu:

• Roasted Sweet Potatoes over Made- From-Scratch Aioli

• Pan-Seared Artichoke Flowers

• Spring Mix Salad with Tomato & Cilantro Tartar

• Mini Blueberry Pie

Let’s dive into each dish and how to prepare it!

Here’s how you start: Take the artichokes you’ll be making (I usually make 4). After washing them, put them in a big pot. Fill it up with water until it’s about one-fourth full. Then, cover it with a lid.

Bring to a boil and then simmer for about 40 minutes.

While the artichoke cooks we can start preparing our mini pies.

Mini Blueberry Pies

These mini pies are a perfect way to end the meal—naturally sweet, slightly tart, and wrapped in a flaky dairy-free crust.

Ingredients:

For the crust:

150 g all purpose flour

25 ml olive oil

25 g margarine

50 ml cold water

Pinch of salt

1/2 tbsp sugar

For the filling:

250 g fresh blueberries

50 g brown sugar

Juice of half a lemon

Lemon zest

1/2 tsp cinnamon

1 tbsp unsweetened apple compote (or if you prefer, 1 tbsp cornstarch) to thicken.

1. Prepare the crust: in a bowl mix the flour the salt and the sugar. Add the olive oil and the butter, mix with your fingers and gradually add the cold water until it becomes a homogeneous dough. Make a flattened ball wrap with plastic and keep in the refrigerator for at least 30 minutes.

2. Prepare the filling:

Roasted Sweet Potatoes Over Made-From-Scratch Aioli

Sweet potatoes, with their natural sweetness and creamy texture, are the perfect base for this dish. Roasting them enhances their caramelized edges, while the aioli adds a touch of heat to balance the flavors.

Note: you can also skip the aioli if you don’t have much time, and it is still delicious.

Ingredients:

2- 3 medium sweet potatoes, cut into small cubes (about 1 cm each side)

2 tbsp olive oil

½ tsp nutmeg

½ tsp cinnamon

1 tsp salt m

¼ tsp black pepper

For the Aioli:

1 egg yolk

1 clove garlic, finely minced

1 tbsp lemon juice

½ tsp smoked paprika

½ tsp Dijon mustard (it helps emulsify)

1/4 cup (about 50 ml) neutral oil (like avocado, sunflower, or light olive oil)

Salt to taste

A pinch of smoked paprika or cayenne (optional, for extra flavor)

Instructions:

• Preheat the oven to 400°F (200°C).

• Toss the sweet potatoes with olive oil, smoked paprika, salt, and black pepper. Spread them on a baking sheet in a single layer.

• Roast for about 25-30 minutes, flipping halfway through, until golden and tender.

• Meanwhile, in a small bowl, whisk together the egg yolk, garlic, mustard, and lemon juice.

• Slowly drizzle in the oil, very gradually, while whisking constantly, until the mixture thickens and turns creamy.

• Season with salt and add a pinch of smoked paprika or cayenne if you like a little spice.

• Let it sit for 10 minutes so the flavors meld, and keep in the fridge while your potatoes are ready.

• Serve the roasted sweet potatoes over a generous smear of the aioli.

Pan-Seared Artichoke Flowers

Artichoke hearts develop a wonderful crispy edge when pan-seared, making them a simple yet they really look nice on your menu.

Ingredients:

• 4 already cooked fresh artichokes

• 1 tbsp olive oil

• salt and black pepper to taste

Instructions:

1. Take your cooked artichokes, drained and pat dried and start taking out the leaves, one by one, until you reach the center, where the leaves are softer and whiter.

2. Carefully trim the stem with your hands open the petals so that it looks like a flower. Season with salts and pepper, and heat some olive oil in a large pan. Add the artichoke hearts, stem side side down, and let them sear undisturbed for 3-4 minutes until golden brown.

3. Flip them, and cook for another 2-3 minutes.

4. Finish with a splash of good quality extra virgin olive oil before serving.

Tomato & Cilantro Tartar

The tomato and cilantro tartar adds a punchy contrast to a fresh, green salad.

Ingredients:

• 2 large tomatoes, finely diced

• 1/2 cup fresh cilantro, finely chopped

• 1/4 purple onion, finely chopped

• 1 tbsp rice vinegar and olive oil

• Salt & pepper to taste

Instructions:

1. In a small bowl, mix the diced tomato, cilantro, onion, olive oil, and vinegar. Season with salt and pepper.

3. Serve the salad topped with the tomato and cilantro tartar.